Trout with Rice

Ingredients

• 3 tbsp Lemon juice
• 1 tbsp Worcestershire sauce
• 600 g trout fillet (4 trout fillets)
• 2.5 tbsp cornstarch
• Salt
• pepper (ground)
• 2 tbsp neutral vegetable oil

Instructions

1. 1.

   Whisk lemon juice and Worcestershire sauce into a marinade. Rinse trout fillets cold, pat dry with paper towels, place in a shallow dish, pour the marinade over them. Cover and refrigerate for 12 hours (best overnight).

2. 2.

   On the next day, remove fillets from the marinade and let drain on paper towels. Mix cornstarch with ½ tsp salt and pepper on a flat plate.

3. 3.

   Heat oil in a skillet. First coat fish in the starch mixture, then fry in hot oil over medium heat for 3‑5 minutes per side until golden brown. Serve with rice or potatoes and leafy salad.

4. 4.

   For herb rice, cook about 350 g of rice according to package instructions, then stir in 2 tsp butter, 4‑5 tbsp chopped herbs, salt, and pepper.